Imagine having a delicious, nutritious meal ready in minutes that'll make your taste buds dance and your meal prep dreams come true! These freezer burritos are not just another boring meal prep option - they're a flavor-packed, protein-rich adventure that combines the sweet roasted goodness of butternut squash with hearty black beans and protein-packed quinoa. Perfect for busy professionals, health-conscious foodies, and anyone who wants a convenient meal that doesn't compromise on taste or nutrition.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 8 burritos
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 cup quinoa, cooked
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 large tortillas
- Olive oil for roasting
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Peel and cube the butternut squash into roughly 1-inch pieces. Ensure cubes are relatively uniform for even roasting.
- Toss butternut squash cubes with olive oil, cumin, chili powder, salt, and pepper in a large mixing bowl. Spread evenly on the prepared baking sheet.
- Roast butternut squash in the preheated oven for 25-30 minutes, stirring halfway through, until edges are golden and squash is tender.
- While squash is roasting, cook quinoa according to package instructions. Typically, this means combining 1 cup quinoa with 2 cups water, bringing to a boil, then reducing heat and simmering for 15 minutes.
- Drain and rinse black beans. If desired, lightly season beans with additional cumin and salt.
- Once roasted squash and quinoa are ready, combine them in a large mixing bowl along with black beans. Gently mix to distribute ingredients evenly.
- Warm tortillas briefly to make them more pliable. Place a generous portion of the squash-quinoa-bean mixture in the center of each tortilla.
- Fold in the sides of the tortilla, then roll tightly to create burritos. Optional: add cheese or additional seasonings if desired.
- To freeze, wrap each burrito individually in aluminum foil or plastic wrap. Place wrapped burritos in a freezer-safe bag or container.
- To reheat, remove foil and microwave from frozen state for 2-3 minutes, or thaw overnight in refrigerator and heat for 1-2 minutes.
Tips
- Uniform Cutting: When cubing butternut squash, aim for consistent 1-inch pieces to ensure even roasting and cooking.
- Seasoning Secret: Don't be shy with spices! The cumin and chili powder are key to creating depth of flavor in these burritos.
- Freezing Hack: Wrap each burrito individually in aluminum foil to prevent freezer burn and make reheating easier.
- Customization Options: Feel free to add cheese, sour cream, or hot sauce when reheating for extra flavor.
- Meal Prep Efficiency: Make a double batch and freeze for up to 3 months - future you will thank current you!
- Reheating Pro Tip: For the best texture, thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
